Millet and Spinach Falafel is a nutritious and flavorful take on the traditional falafel, incorporating the wholesome goodness of millet and the vibrant green of spinach. Perfect for a snack, appetizer, or main dish, these falafels are sure to be a hit. Let’s dive into this delightful recipe!
Ingredients:
For the Falafel:
- 1/2 cup uncooked millet (pearl millet works well)
- 1 cup water
- 1/2 teaspoon salt (for cooking millet)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup fresh spinach, chopped
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons flour (all-purpose or chickpea flour)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon baking powder
- 1/2 teaspoon salt (for falafel mix)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons lemon juice
- 2-3 tablespoons olive oil (for frying or baking)
For Serving:
- Pita bread or flatbreads
- Fresh vegetables (lettuce, tomatoes, cucumbers, red onion)
- Hummus or tahini sauce
Instructions:
- Cook the Millet:
- Rinse the millet under cold water to remove any dust or impurities.
- In a medium saucepan, bring 1 cup of water and 1/2 teaspoon salt to a boil.
- Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
- Prepare the Falafel Mix:
- In a food processor, combine the cooked millet, chickpeas, spinach, onion, garlic, parsley, cilantro, flour, cumin, coriander, baking powder, salt, black pepper, cayenne pepper (if using), and lemon juice.
- Pulse until the mixture is well combined but still slightly chunky. Be careful not to over-process; you want some texture in the falafel.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
- Form the Falafel:
- Using your hands, shape the chilled falafel mixture into small balls or patties, about 1-2 inches in diameter.
- Cook the Falafel:
- Frying Method: Heat olive oil in a large skillet over medium heat. Fry the falafel in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.
- Baking Method: Preheat your oven to 375°F (190°C). Place the falafel on a baking sheet lined with parchment paper. Brush the tops with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Serve:
- Serve the Millet and Spinach Falafel in pita bread or flatbreads with fresh vegetables and a generous dollop of hummus or tahini sauce.
Tips and Variations:
- Different Millets: Substitute pearl millet with other types like foxtail or proso millet for varied textures and flavors.
- Add More Greens: Include other leafy greens like kale or Swiss chard along with the spinach.
- Spice Adjustments: Adjust the spices to your taste, adding more cumin, coriander, or even smoked paprika for a different flavor profile.
- Nutty Addition: Add a handful of chopped nuts, like almonds or pine nuts, to the mixture for extra crunch and flavor.
- Gluten-Free Option: Use chickpea flour instead of all-purpose flour to make the falafel gluten-free.
Enjoy these Millet and Spinach Falafel as a healthy and delicious twist on a classic dish. Their delightful combination of flavors and textures will make them a favorite in your recipe collection. Happy cooking!
Add comment